Sausage and Egg Souffle
By: Sheri Wetherell
Published: Tuesday, December 22, 2009 - 11:49pm

Ingredients




1 pound lean bulk sausage
6 eggs, beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
Pepper to taste
1/2 teaspoon grated onion
1 cup Cheddar cheese, shredded
6 slices bread, cut into cubes

Preparation

1 In a skillet on medium heat crumble and brown sausage. Drain off fat. Meanwhile, beat eggs with milk and seasonings. Stir in onion, sausage and cheese and then bread. Pour into greased casserole or 13 x 9 x 2 inch pan. Cover and refrigerate at least 12 hours. Bake in preheated 350 degree oven 45 minutes. If desired, sprinkle additional cheese over to before baking. 2 NOTE: Diced and cooked ham may be substituted for sausage. Serves 8 to 10.